Cashew Chicken

• 10 oz. boneless, skinless chicken breast, cut into 1 x 1/2-inch pieces
• 1 Tbsp. cornstarch
• 1 Tbsp. dry white wine
• 1 Tbsp. reduced sodium soy sauce
• 1/2 tsp. garlic powder
• 1 tsp. vegetable oil
• 6 green onions, cut into 1-inch pieces
• 2 c. sliced mushrooms
• 1 red green pepper, thinly sliced
• 1 can (6 oz.) sliced water chestnuts, rinsed and drained
• 2 Tbsp. Hoisin sauce
• 2 c. hot, cooked white rice
• 1/4 c. roasted cashews

1. Place chicken in large resealable plastic food storage bag. Combine cornstarch, wine, soy sauce and garlic powder in small bowl, whisk until well blended.
2. Pour over chicken pieces.
3. Seal bag, toss to coat.
4. Marinate in refrigerator 1 hour.
5. Drain chicken, discard marinade.
6. Heat oil in wok or large nonstick skillet until hot.
7. Add onions, stir fry 1 minute.
8. Add chicken, stir fry 2 minutes or until browned.

chicken, cornstarch, white wine, soy sauce, garlic powder, vegetable oil, green onions, mushrooms, red green pepper, water chestnuts, hoisin sauce, rice, cashews

Taken from www.cookbooks.com/Recipe-Details.aspx?id=100479 (may not work)